More articles “You’re not going to have to worry about what to use for fertilizer and pesticides,” says Daniel Gorman, a certified organic farmer who grows potatoes in his backyard.
“You can plant them all year long.”
Gorman is one of many local growers who are seeing a shift in their business as farmers and food vendors begin to take a more holistic approach to food production, even as they are struggling to find fresh, sustainable sources of food.
“We are getting better at it,” says Gorman.
“In the beginning you need to plant the soil so the soil is healthy, then you need fertilizer and weed control, and then you want to put in your water, because the water is your biggest resource.” “
“There is no single way to grow tomatoes,” says Jim Smith, an organic farmer in Georgia who has grown tomatoes in his front yard since 1996. “
In the beginning you need to plant the soil so the soil is healthy, then you need fertilizer and weed control, and then you want to put in your water, because the water is your biggest resource.”
“There is no single way to grow tomatoes,” says Jim Smith, an organic farmer in Georgia who has grown tomatoes in his front yard since 1996.
“The same thing for potatoes is the same for other vegetables.”
Growing potatoes in a garden or at home is a big step up from the typical backyard operation, Smith says.
“A lot of people have done it for a while, but now we are getting more experienced and trying to grow things in more natural settings.”
Growing vegetables indoors is still a big challenge for many farmers, because soil and weather can be unpredictable.
In fact, the National Center for Home Planting Research reports that the U.S. is experiencing the worst drought in its history, and more than 3.4 million acres of farmland have been destroyed.
The United States’ reliance on chemical-intensive agriculture means that the majority of its farmland is planted with corn and soybeans.
But there is also a growing interest in growing vegetables that have fewer chemicals.
“I think people are becoming more aware of the fact that vegetables are a great source of energy and nutrition,” says Michael Kiely, a Certified Organic Farmer in the Carolinas.
Kielys vegetable garden, a hybrid of his two traditional vegetable gardens, has been a successful way to supplement his organic food for years.
“For the first time I can actually say, ‘Yes, I can grow vegetables that are organic,’ and I can do that in a backyard,” Kielies daughter says.
Kies organic vegetables are sold at the farmers market, and he hopes that more growers will take up the cause.
“If you can grow organic potatoes and produce organic tomatoes, that’s all you need, and you can save money and save the planet,” Kies daughter says of the growing awareness of the benefits of organic farming.
He sells his tomatoes, peppers, onions, and celery in bulk, and sells them in six-packs and six-pound bags. “
Kielys vegetables are not only affordable, they are also delicious.
He also sells fresh organic produce from the garden to help feed the hungry and the homeless. “
There are no artificial colors, no preservatives, no GMOs,” Kriely says.
He also sells fresh organic produce from the garden to help feed the hungry and the homeless.
He says his vegetables are the most nutritious vegetables, and that he is the first to admit that he eats organic food, too.
“What I like is I don’t have to cook anything, and I don, too,” he says.
This is the kind of approach that has led to the transformation of the farm and its growers from an organic operation to a certified, organic business.
“They have a lot of money,” Kiewly says of growers.
“But what they really want is to be part of the solution to this environmental crisis.
“This is the future of food.””
This is the future of food.”